Chorafali | Savory Snack | Diwali Special Snack
Chorafali - A light Fluffy Savory Snack which is prepared during festive occasion Diwali in most of the parts of Gujarat and its one of those irresistible and most tempting Snack of festive times!
- Besan / Gram Flour - 100 gms
- Urad Dal Flour - 100 gms
- Water - 1 & 1/2 Cup - Adjust to knead the dough
- Salt - As Per Taste
- Cooking Soda - A pinch
- Oil - 2-3 tbsp to Knead the dough
- Oil - For Deep Frying
- Masala To Sprinkle At Top - A Mix of Red Chilli Powder & Sanchar Powder (Black Salt)
- First Step is to Prepare the water to knead the dough - Take 1 & 1/2 cup of water and bring it to boil - while water boils add a pinch of soda and salt as per taste. Switch off the flame once water comes to boil and cool down at room temperature.
- To Knead the dough - Mix Gram Flour / Besan and Urad Dal Flour and knead the dough with the water prepared in step 1. Knead the dough with hard consistency like that of Bhakri dough.
- Add a tbsp of oil to coat the kneaded dough.
- Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as 'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it, and repeat the steps for about 5 minutes until dough becomes smooth. (Please watch the video for this step for better illustration)
- Now take the same dough, and stretch from both the sides, pull it off both the sides like the way we pull elastic (please watch the video for better illustration of this step) Please repeat this step for 3-4 minutes until dough becomes soft and it lightens its color
- Make equal portions of the dough balls and on a rolling pin roll out chapatis like from the dough balls but should be very thin
- With the help of knife, make rectangular strips from the rolled chapatis
- Heat the oil in kadhai
- Deep fry these strips in hot oil on medium heat/flame till they are crispy and take them out in a dish
- Sprinkle the mix of red chilli powder and sanchar powder (black salt) while chorafalis are hot so that the masala coats properly.
- Chorafali are ready to be served.
- Store it in air tight container after they cool down Immediately if planning to store for long time after frying.
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